Romanian Cheese Doughnuts (Papanași) — Fried Curd-Cheese Rings with Sour Cream and Jam

• 1⅛ lbRomanian brânză de vaci or well-drained farmer's cheese (drain in a sieve for 30 minutes if moist)
• 2eggs
• 1¾ ozgranulated sugar
• 10 gvanilla sugar
• 2 tspfine lemon zest
• 3 gfine sea salt
• 6⅓ ozall-purpose flour
• 4 gbaking soda
• 20 gfine semolina (helps absorb moisture while keeping the center tender)
• 1½ lsunflower oil
• 10.5 ozRomanian smântână or full-fat sour cream
• 8½ ozsour cherry jam
• 12 gpowdered sugar

Instructions

1. 1

   Place the drained brânză de vaci or farmer's cheese in a wide bowl and break it up with a fork until no large lumps remain. Add the eggs, granulated sugar, vanilla sugar, lemon zest, and salt, then mix until the paste is thick, creamy, and evenly speckled with zest.

2. 2

   Whisk the flour, baking soda, and semolina together in a separate bowl so the leavening is evenly distributed. Fold this dry mixture into the cheese mixture with a spoon, stopping as soon as a soft, slightly sticky dough forms.

3. 3

   Cover the bowl and let the dough rest for 10 minutes at room temperature so the semolina and flour hydrate. This short rest is important for papanași because it firms the dough without making the finished doughnuts heavy.

4. 4

   Lightly flour a board with the measured dusting flour and divide the dough into 6 larger portions and 6 smaller portions. Shape each larger portion into a thick round about 8 cm wide, then press a 3 cm hole through the center to make a ring, and roll each smaller portion into a ball for the top.

5. 5

   Pour the sunflower oil into a deep, heavy saucepan and heat it to 170°C. Use a thermometer if possible, because oil that is too cool makes greasy papanași and oil that is too hot browns the outside before the cheese center cooks.

6. 6

   Fry 2 rings and 2 balls at a time for 3 to 4 minutes, turning them once or twice until they are deep golden brown and puffed. Transfer them to a rack set over a tray, not directly to paper towels, so the crust stays crisp.

7. 7

   Let the oil return to 170°C before adding the next batch, then repeat until all the rings and balls are fried. If any ring browns in less than 2 minutes, reduce the heat and wait 2 minutes before continuing.

8. 8

   To serve, place one warm ring on each plate and spoon 50 g of smântână or sour cream into and over the center. Add 40 g of sour cherry jam, place one small fried ball on top, and finish each portion with 2 g of powdered sugar.